The Super Whites The ordinary life of a Super Mum

The Super Whites
Raspberry & custard teacake.

I have been using my blog as a recipe book lately, its easier to open it on the ipad and prop it up on my cookbook stand in the kitchen. I am off to bake this now, I made the custard yesterday, will update with photos later!

Raspberry and custard tea cake
INGREDIENTS
250g soft butter
2 tbs finely grated orange rind
1 1/2 cups (330g) caster sugar
4 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75g) plain flour
2 tbs fresh orange juice
1/2 cup (60g) ground almonds
(almond meal)
150g fresh or frozen raspberries
1/4 cup (20g) flaked almonds

CUSTARD
2 tbs custard powder
1/4 cup (55g) caster sugar
1 cup (250ml) milk
20g butter, chopped
1 tsp vanilla extract

INSTRUCTIONS
CUSTARD: Combine the custard powder and sugar in a small saucepan and gradually stir in the milk. Cook, stirring, until mixture boils and thickens. Remove from heat, stir in butter and vanilla. Press a piece of plastic wrap over the surface of the custard to prevent a skin forming and put it in the fridge until cold.
Preheat oven to 170°C (150°C fan-forced). Grease a deep 22cm springform cake pan. Line base and side with baking paper.
Beat butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Gradually fold in combined sifted flours, orange juice, then almond meal.
Spread two-thirds of the cake mixture into the prepared pan. Dollop small spoonfuls of custard over cake mixture. Spoon the remaining cake mixture over custard: carefully spread with spatula to completely cover the custard. Sprinkle over raspberries (I like to poke some of them down) then flaked almonds.
Bake for about 1 hour 25 minutes or until cooked when tested. Cool cake in pan.
EAT!

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